Morroccan Stew - Vegetarian

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Adapted from Monhegan Island Cooks:

Recipes, Art & Poetry

½ cup olive oil

1 medium onion, chopped

1 yellow or red bell pepper, seeded and chopped

1 large carrot, sliced

1 clove garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1 large sweet potato, peeled and cut into ½ inch cubes

2 large tomatoes, peeled and coarsely chopped or 1 (16 oz.) can diced tomatoes including juice

1 (16 oz.) can garbanzo beans, drained and rinsed

½ cup raisins

½ cup vegetable broth

2 tablespoons fresh lemon juice

½ teaspoon sea salt

1 teaspoon cayenne pepper

5 cups cooked quinoa

 Heat olive oil in a large heavy skillet or soup pot. Sauté onion, bell pepper, carrot, garlic, coriander and cumin until soft and fragrant. Add remaining ingredients except for quinoa and simmer 15 minutes. Ladle stew over hot quinoa.

Learn more about healing the earth element in Indian Summer: Nourishing the Earth Element, an online, work-at-your-own-pace class at Wise Woman University with mentor Thea Summer Deer.